When I heard that this week’s recipe swap theme was seafood, I was excited but also a bit nervous since I’m not the world’s most adventurous fish eater. What was I going to do if I was given a recipe that used a type of fish I’ve never had before? Of course I’d make it and try it, but I’d be leery and cautious the entire time. Fishy tasting fish is just not my thing.
Luckily, I received Melissa of I Was Born to Cook‘s recipe for Spicy Mango Shrimp. I’m quite familiar with the runts of the sea. While reading through her recipe, I immediately thought to make it into tacos. Who doesn’t love a taco?!
I can handle quite a bit of spiciness but when compared to the Husby, he makes me look like an amateur. I’ve never seen someone eat as much habanero sauce as the man I married. Maybe he’s a glutton for punishment, but it just doesn’t seem enjoyable to me to sweat while I eat unless I’m picnicking at the beach or cooking over a campfire. I like being able to taste my food, thankyouverymuch.
They were definitely spicy, and definitely delicious. Hot enough that my mouth was on fire yet not so much that I looked like a rookie against the Husby. I loved how the mango acted as a cooling agent against the hot pepper while imparting a bit of sweetness, and the toasted coconut added a lovely crunch. I omitted the basil the original recipe called for since I’m currently nursing my basil plant back to health. The only thing I think these were missing was some cilantro added at the end to give them a bit of an herby bite. I’m pretty sad that I didn’t have any and will definitely be adding some when I make these the next time.
Spicy Shrimp and Mango Tacos – adapted from I Was Born to Cook
- 2 Tbsp. Vegetable Oil
- 1 Cup Onion, chopped
- 4 Garlic Cloves, chopped
- 1 tsp. Red Pepper Flakes
- 1 Tbsp. Fresh Ginger, minced (or 1 1/2 tsp. ground)
- 2 Tbsp. Soy Sauce
- 1 Tbsp. Lime Juice + wedges for garnish
- 1 Lb. Shrimp, peeled and de-veined, tails removed
- 6 White Corn Tortillas
- 1 Mango, diced (See this great video on how to cut a mango) – store in refrigerator until ready to use
- 1/4 Cup Toasted Coconut Flakes
Heat oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until golden – about 5 minutes.
Add the garlic, red pepper flakes, ginger, soy sauce and lime juice. Stir to combine, then add the shrimp and cook until the shrimp is pink throughout. Using the edge of a wooden spoon, break the shrimp into bite sized pieces.
Place a clean, ungreased skillet over medium heat. Working one at a time, heat the tortillas in the skillet 20-30 seconds per side. Transfer to a plate and fill each tortilla with shrimp. Top with mango and toasted coconut flakes. Squeeze a lime wedge over each taco before eating.